Answer:
Imperialist threatened traditional cultures by placing new political boundaries over former tribal lands
Explanation:
trust me bro jk but it right it was on my review
Alexander Hamilton was a Broad constructionist and Strict constructionist was Thomas Jefferson
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Explanation:
Alexander Hamilton and Thomas Jefferson are the founding fathers of US and the major markers of the constitution.
The dispute between them on how the Congress should function was one of the fundamental debates during the formative years of the democracy of US.
Strict constructionists said that the Congress must be allowed to exercise very few implied powers to keep the government small.
The Broad constructionists believed that the Congress should be allowed to have multiple powers and exercise them so that the government can have a greater role in shaping of events.
The elements are:
<span>Climate, includes things such as temperature and humidity
water, includes liquid substance that exist on both upper and lower ground
landforms, which affects the formation of mountain and hills
soil, which became a medium for plants to grow
energy and mineral resources, where plants could get their nutrients
vegetation, includes all type of plants on the earth
wildlife, includes all type of animals on the earth</span>
Theodore Roosevelt was the 26th
Answer:
European cuisine comprises the cuisines of Europe[1] [2] including the cuisines brought to other countries by European settlers and colonists. Sometimes the term "European", or more specifically "continental" cuisine, is used to refer more strictly to the cuisine of the western parts of mainland Europe.
Grilled steak
Bratkartoffeln
The cuisines of Western countries are diverse, although there are common characteristics that distinguish them from those of other regions.[3] Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size.[4] Steak and cutlets in particular are common dishes across the West.[dubious – discuss] Western cuisines also emphasize grape wine[dubious – discuss] and sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilised in cooking.[5] There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats.[6][7] The better-off also made pasta, dumplings and pastries. The potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas. Maize is much less common in most European diets than it is in the Americas; however, corn meal (polenta or mămăligă) is a major part of the cuisine of Italy and the Balkans. Although flatbreads (especially with toppings such as pizza or tarte flambée) and rice are eaten in Europe, they are only staple foods in limited areas, particularly in Southern Europe. Salads (cold dishes with uncooked or cooked vegetables, sometimes with a dressing) are an integral part of European cuisine.
Explanation:
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